Wonderland. If I had to sum up what Flour + Water is in one word -- wonderland. Of pasta. To call this a cookbook would be to err on the simplistic side.
I attempted to make the Ravioli dough, referred to as "Rav dough" to add extra pasta cred. It is a very exacting recipe, which calls for spritzing the dough with water to add the final balance of moisture. Without a spray bottle on hand, my improvisation yielded a drier dough than I had experienced in prior pasta making sessions (i.e. not this recipe). The precise nature of the recipes serve as a great learning experience which will undoubtedly improve your pasta making game.
Chef McNaughton of San Francisco's flour + water restaurant spent considerable time in Italy learning from the best on how to serve up gorgeous arrays of pasta shapes. Tagliatelle, tortelloni, farfalle and many more grace the pages of over 70 creative dishes that showcase the magical metamorphosis of flour and water.
Peter Reinhart has build up a reputation for being a bread expert. A bread baking expert -- not to be confused with being a master at something far more common, a master bread eater.
In his latest work, Bread Revolution tackles a gnawing guilty thought about bread -- is it healthy? Sprouted grains are abundantly utilized throughout these glutenous (and non-glutenous) edible artisanal delights.
Sprinkled across its pages are guiding wisdoms in the form of Q&As. "Can I substitute...." is one of my favorite questions for any recipe, and Reinhart knows I'm definitely not the only one. Cooking is a far more safe zone for subs, in baking it's more tricky, better left to practice and expertise.
Inspiring & innovative are two of my marks of a resourceful cookbook - Bread Revolution has you covered like flour on a counter. Sprouted wheat in bagels sounds like a challenge requiring lox at the finish line. Save the rest of the wheat for sprouted croissants and the real challenge may be waiting until company arrives to share them.